Ingredients (3-4 servings)
1 pork loin approx 1kg
8 dried apricots pitted
Raisins Blondes
226 gr Plums and figs Cabernet Nohue
1 Onion in julienne
1 Red Pepper in julienne
1 Spinach bundle
Olive oil.
1- Spread the pork loin and fillet it so that it is as open as possible, season with salt and pepper and add the oregano.
2- Place an even layer of spinach, add on top of them, in a row, first the pepper and alternately the Plums and Cabernet Figs, the apricots, the onion and the raisins.
3- Carefully roll up the spine and tie with cotton thread.
4- In a pan, seal the already stuffed loin on the sides and bake at 180 ° for 60 minutes.

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